Traditional eggnog made with egg yolks, cream, milk, a heavy pour of rum, and thickened with whipped egg whites. Serve it chilled with a dash of nutmeg on top.
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About Homemade Eggnog
With chilly weather on the way, there are few things better than evenings curled up by a fire with a big glass of eggnog.
And like most holiday treats, homemade eggnog is so much better than storebought.
Plus, this recipe can also be used in most baked goods, giving you multiple ways to enjoy this classic flavor all holiday season long.
Does eggnog have raw egg in it?
This is a traditional eggnog recipe, which means that it does use raw eggs and the eggnog is not cooked or heated.
I know the idea of consuming raw eggs can be a little scary, but fear not! The secret to your safety is in the alcohol. Bacteria (including Salmonella) cannot live in alcohol. And the more alcohol you use, the longer the eggnog will stay fresh in your fridge.
If you’d like to read more about why it’s safe to drink classic eggnog recipes like this one, check out this article: Why You Shouldn’t Fear the Eggnog.
How long will homemade eggnog last?
When whipping up a batch of eggnog, keep in mind that how much alcohol you use will determine not only the flavor but also how long the eggnog will stay fresh in your refrigerator.
For example, if you use 1/2 cup alcohol, the eggnog should keep for up to three days in a sealed container.
And if you use 1 cup of alcohol or more, the eggnog should keep for a few weeks and even thicken a little over time, giving it a deliciously creamy texture. It’s not uncommon for traditional eggnog like this to be prepared around Thanksgiving and aged until Christmas.
What type of alcohol should you use?
When choosing the type of alcohol to mix in your eggnog, keep the following in mind:
- Dark rum or brandy are the most common choices for eggnog, but you can also use bourbon or whiskey.
- High alcohol concentration can help compliment the sweetness of the eggnog.
- Unless you come across a flavor combination that wows you, avoid too many flavors or infusions. They could mask or even ruin the flavor of the eggnog itself.
- Don’t worry about splurging on top self booze; it’s usually not worth the money when you’re using the spirit as a mixer. Pick something mid-shelf in a price range that works for you.
Can you make eggnog without the alcohol?
Because this particular recipe does not temper the eggs, I cannot recommend making it without the alcohol. You need the alcohol in order to ensure food safety for the eggnog.
If the alcohol is a concern, try to find an eggnog recipe where the eggs are tempered (slowly heated to 160 degrees F). And if you make an eggnog recipe that doesn’t have alcohol, you can always add a small amount of rum extract (typically anywhere from a teaspoon to a tablespoon) to still have the flavor without the kick.
Notes & tips for how to make eggnog
- As stated above, this eggnog recipe is made with raw eggs and alcohol. Unforunately, I don’t have instructions for how to make this recipe without raw eggs, how to temper the eggs, or how to make it without alcohol. Sorry!
- For the best results, make sure the eggs you use are very fresh. A simple trick I use is to grab an egg carton from the back of the cooler at the grocery store; these are usually fresher than the eggs in the front of the case.
- Like the glasses that are used in these photos? They’re great for all types of drinks! You can get a set here: Bormioli Rocco Essenza Water Glasses.
More great eggnog recipes
How to make homemade eggnog
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Crack open the eggs and separate the egg whites from the yolks into two large bowls. Cover the bowl with the egg whites with plastic wrap and place in the refrigerator until called for in a later step.
Step 2 – For the bowl with the egg yolks, add the sugar and salt, then whisk until the mixture is creamy and a pale yellow color.
Step 3 – Add the heavy whipping cream, milk, and rum, then whisk again.
Step 4 – Cover the bowl and chill for about an hour.
Step 5 – When ready to serve, bring out both bowls (the mixed eggnog and egg whites). For the bowl with the egg whites, use a hand mixer to whip the egg whites until ultra fluffy and stiff peaks form.
Step 6 – Add the whipped egg whites into the bowl with the eggnog, then gently mix together until it’s nice and creamy.
Step 7 – Serve with sprinkled nutmeg and enjoy!
- In two large bowls, crack open eggs and separate the egg whites in one bowl and the egg yolks in another.
- Cover bowl with egg whites with plastic wrap and chill in the refrigerator until called for in a later recipe step.
- In the bowl with the egg yolks, add sugar and salt, then whisk until consistency is smooth and mixture is a pale yellow in color.
- Pour in heavy whipping cream, whole milk, and rum and whisk until combined.
- Cover bowl with mixed eggnog with plastic wrap and place in the refrigerator for at least one hour.
- When ready to serve eggnog, remove both bowls (eggnog and egg whites) from refrigerator.
- Serve eggnog immediately with sprinkled nutmeg on top.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.